Baby Potato, Asparagus and Almond Salad

Baby Potato, Asparagus and Almond Salad

Baby Potato, Asparagus and Almond Salad recipe, brought to you by MiNDFOOD.

Baby Potato, Asparagus and Almond Salad

Serves 4-6

400g small new potatoes, washed

2 bunches asparagus, trimmed

150 g green beans, trimmed

2 tablespoons olive oil

1 tablespoon baby capers, rinsed and chopped

2 garlic cloves, finely chopped

1/4 cup lemon juice

1/3 cup flat leaf parsley leaves, chopped

2 tablespoons finely chopped chives

50 g rocket or baby spinach leaves

2 tablespoons slivered almonds, toasted

1 Cook potatoes in a large saucepan of boiling water for 12 minutes or until just tender. Drain, rinse in cold water and set aside to cool. Thickly slice potatoes.

2 Cook asparagus and beans in a frying pan of simmering water for 3 minutes or until just tender. Drain and refresh in cold water. Pat vegetables dry with paper towel. Dry the pan.

3 To make a warm lemon dressing, heat oil in the frying pan over medium heat. Add capers and garlic. Cook for 1 minute. Remove from heat. Add lemon juice, parsley and chives.

4 Mix 3/4 of the warm lemon dressing with hot potatoes, then add asparagus, beans and rocket or spinach. Serve on a large platter (or serving plates). Drizzle the remaining dressing over the top and sprinkle with slivered almonds and serve.

Note: For a different flavour change the fresh herbs to what you have in your garden.